Whisky Mushroom Rib-eye

Tuesday, 26 May 2015

If at all possible, we prefer to cook steaks with a bone in. This adds to the flavour of the meat, but also gives you a convenient handle to tackle the delicate bits with. Meat should always be cooked from room temperature, and seasoned about half an hour or so before you cook it.

Melt the butter in a pan over medium to high heat. Sauté the onions for 4-5 minutes until opaque, then add the mushrooms and cook for another 3 minutes. Add the beefstock and whiskey bringing it to a simmer before stirring through the cream, lemon juice and thyme. Return to a simmer so it reduces and thickens. Season to taste and set aside.We prefer to cook steak on a braai or live flame for best results, but you can cook it in a very hot pan. Again, a grill pan is better than a flat pan, but you need to cook your steak the way you like it. A tip here is to cover the pan with a lid after the initial charring on both sides if you like a more medium to well-done steak. Rest the steak 5 minutes before serving with the reheated sauce.